Green tea ice cream

45 minutes


  • 250ml of whole milk
  • 150g of caster sugar
  • 1 pinch of salt
  • 500ml of double cream
  • 4 tsp matcha
  • 6 egg yolks, large


Warm the milk, sugar and salt in a saucepan
Pour the cream into a large bowl and whisk in the green tea powder. Set a sieve over the cream
In a separate bowl, whisk the egg yolks together. Slowly pour the warm mixture into the egg yolks, whisking to stop the eggs from scrambling. Then scrape the yolk mixture back into the saucepan
Stir the mixture constantly over a medium heat with a spatula until the mixture thickens and coats the back of the spatula (77-79°C if you have a thermometer). Pour the custard through the sieve onto the cream, and whisk to mix the green tea powder into the custard. Cool over an ice bath and chill in the fridge
Churn in an ice cream maker until frozen and either eat immediately or keep in the freezer until you need a post-sushi dessert